Description

Indulge in the comforting flavors of fall with these delightful Gluten-Free Pumpkin Oat Pancakes. Fluffy and rich in pumpkin goodness, these pancakes are perfect for any breakfast or brunch gathering. Made with wholesome oat flour, they cater to gluten-free diets while delivering a nutritious meal that’s quick and easy to whip up. Whether you’re treating yourself on a cozy weekend or need a speedy weekday breakfast, these pancakes can be customized with your favorite add-ins like nuts or chocolate chips. Enjoy them topped with fresh fruit, maple syrup, or a dollop of yogurt for an unforgettable breakfast experience.

Ingredients

Scale

1 cup pumpkin puree
½ cup milk (dairy or non-dairy)
2 tablespoons melted unsalted butter or coconut oil
2 tablespoons maple syrup
2 eggs
1 cup oat flour
2 teaspoons pumpkin spice blend
½ teaspoon baking soda
½ teaspoon salt

Instructions

In a bowl, mix pumpkin puree, milk, melted butter, maple syrup, and eggs until smooth.
In another bowl, whisk together oat flour, pumpkin spice, baking soda, and salt. Combine wet and dry ingredients gently.
Allow the batter to rest for about 10 minutes.
Heat a skillet over medium-low heat and lightly oil it. Pour ¼ cup of batter onto the skillet.
Cook until bubbles form on top; flip and cook until both sides are golden brown.
Serve warm with your choice of toppings.

Nutrition

Serving Size: 1 pancake (60g)
Calories: 130
Sugar: 4g
Sodium: 200mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg

Keywords: For extra flavor, consider adding nuts or chocolate chips to the batter. Store leftovers in an airtight container; they can be refrigerated for up to four days or frozen for up to three months.